Chapter III · The Small Compound Sauces · No. 60
Built upon: No. 29Tomato Sauce
60—Aurore Sauce
Into one-half pint of boiling velouté put the same quantity of very red tomato purée (No. 29, Tomato Sauce), and mix the two. Let the sauce boil a little, pass it through a tammy, and finish, away from the fire, with three oz. of butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 60, p. 33. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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